Shrimp Rolls 1

We all want summer to last just a little bit longer. The warm nights, the longer days, no guilt for sitting down and reading a book, having a glass of wine at 3 o’clock…  But, all good things must come to an end and the kiddos go back to school-that could be a good thing- and the days get shorter and the nights get colder, but we can keep the summer feeling alive with delicious summer recipes. This recipe for New England Style Shrimp Rolls is the perfect thing to make on a weeknight to bring back those summer feelings. I use shrimp instead of lobster only because it is easier to find, for most of us, and its cheaper! But, by all means use lobster if you have it!

There really aren’t many variations on the classic lobster roll so the ingredients are simple and easy to find. The way you make it your own is by adjusting the amounts. This is my favorite version, but play with it and find what your family likes.

Hope you enjoy!

Shrimp Rolls 2


Shrimp Rolls 1
5 from 1 vote

Shrimp Rolls-New England Style

Servings 4


  • 1 lb shrimp, cooked, peeled, deveined and chopped into large bite-sized pieces
  • 2 Tablespoons mayonnaise
  • 1/2-1 Tablespoon fresh lemon juice
  • 1 celery stalk, chopped
  • 1 Tablespoon chives or green onion, chopped
  • 1 Tablespoon parsley, minced
  • Pinch salt and pepper
  • 2 Tablespoons butter
  • 4 split-top rolls


  1. If you are using uncooked shrimp then bring a large pot of water to a boil.  Boil shrimp for 2-3 minutes or until cooked through.  Remove from water and allow too cool. The cut into bite-sized pieces. If using frozen, allow shrimp to thaw and cut into bite sized pieces.

  2. In a bowl combine mayo, lemon juice, celery, chives, parsley, salt and pepper. Add shrimp and stir to combine .

  3. Heat a large skillet over medium heat.  Spread butter on both sides of buns. Toast both sides in skillet until golden. 

  4. Fill buns with shrimp mixture.  Serve with chips!

Recipe Notes

For additional flavor add 1/2 teaspoon chopped fresh tarragon to mayo mixture.